British BBQ with a Beer-Backed Glaze
Beef short ribs are made for slow BBQ. The layers of fat, sinew and meat break down over time, leaving you with something that pulls apart at the nudge of a fork. I like mine cooked low and slow, over indirect heat with a chunk of oak or applewood for a bit of smoke.
The glaze I use here starts with stout and builds on that with grainy mustard, brown sugar and cider vinegar. It clings to the meat, creating a sticky bark that crackles under your teeth.
Why Stout and Mustard Work with Beef Short Ribs
Stout gives you a base that’s bitter and rich. When you reduce it, it thickens and the flavour deepens. You’re not just getting alcohol and bubbles—you’re pulling out the roastiness and caramel.
The mustard adds a sharp edge. I use wholegrain for texture, but Dijon works if you want it smoother. The sugar balances everything out, and a splash of cider vinegar stops it from getting too heavy.
Choosing the Right Cut and Setting Up the Grill
Look for bone-in short ribs with a good amount of marbling. You’ll need about 200–250g per person, bones included. Trim off any excess surface fat but leave the internal stuff—that’s what keeps the meat moist as it cooks.
Set your BBQ up for indirect heat, lid closed, about 150°C. You want to smoke and roast, not grill. If you’ve got a charcoal BBQ, bank the coals on one side and put the ribs on the other.
Serving Suggestions for Beef Short Ribs
These go well with coleslaw or BBQ beans. I’ve also served them with grilled cabbage wedges or a warm potato salad with gherkins and mustard dressing. You want sides that cut through the richness.
The leftovers shred easily and work in soft baps with pickled onions. If you’ve got any extra glaze, heat it up and spoon it over roasted veg or grilled mushrooms.
Tips for Perfect Short Ribs on the BBQ
- Trim surface fat, but leave the marbling alone. That’s your moisture.
- Don’t rush. Low heat and time are what break the collagen down.
- Use a meat thermometer if you’re not sure—it should slide in with no resistance.
This recipe’s one I bring out when the weather’s solid and I’ve got the afternoon to spare. It’s the sort of BBQ that starts slow and ends with fingers covered in sauce, and I wouldn’t have it any other way.
Beef Short Ribs with Stout and Mustard Glaze
Ingredients
For the ribs
- 1.2 kg Beef short ribs bone in
- 1 tbsp Olive oil
- 2 tsp Salt
- 3 tsp Black Pepper fresh ground
For the beef short rib rub
- 2 tsp Smoked paprika
- 2 cloves Garlic minced
- 1 tsp Onion Powder
- 1 tsp Black pepper ground
- 1 tsp Salt
For the stout and mustard glaze
- 330 ml Stout (porter or mild works well)
- 2 tbsp Wholegrain Mustard
- 1 tbsp Dijon Mustard
- 2 tbsp Brown Sugar soft
- 1 tbsp Apple cider vinegar
- 1 tsp Worcestershire Sauce
- 1 pinch Chilli Flakes
Instructions
- Prep and Marinate. Rub the ribs with olive oil, then coat with the dry rub. Wrap and refrigerate overnight, or up to 24 hours. This lets the spices sink in and helps form a bark during cooking.
- Make the Glaze. Pour the stout into a saucepan and bring to a simmer. Add the mustards, brown sugar, vinegar, Worcestershire sauce and chilli flakes. Simmer gently until it reduces by about a third—roughly 15–20 minutes. Set aside to cool. It should be thick but pourable.
- Set Up Your BBQ Grill. Light the BBQ and set it up for indirect cooking at around 150°C. Add a chunk of wood to the coals if you’ve got it. Place a drip tray under the grill to catch fat. Position the ribs bone side down over indirect heat.
- Cook Low and Slow. Cook the ribs for about 2.5–3 hours, turning every 45 minutes. After the first hour, start brushing them with the glaze every time you turn. The glaze will build up and get sticky, but don’t add it too early or it’ll burn.
Nutrition
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